3,696 butter recipes

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Wacky cake (Depression-era chocolate cake) made with no eggs, no milk, no butter. Vinegar and baking soda lift it to fluffy chocolate perfection in one pan.

Spinach feta rolls: crisp phyllo wrapped around a lemon-bright spinach, feta, and dill filling, baked golden and sliced into bite-sized pieces. A lighter, healthier spanakopita made with egg-white wash instead of butter.

Scalloped chicken casserole with cooked chicken, elbow macaroni, and sliced hard-boiled eggs layered in a homemade roux-based gravy, topped with buttered breadcrumbs and baked golden.

Fat-free carrot muffins with cinnamon, cloves, orange zest, and raisins. No butter or oil needed, just grated carrots and eggs for moisture in a warmly spiced batter.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

Fat-free chewy chocolate cookies made with cocoa powder, corn syrup, and egg whites instead of butter. Soft, fudgy, and intensely chocolatey with zero added fat.

Eggless cake made with brown sugar, raisins, and warm spices like cinnamon, nutmeg, and cloves. No eggs, no butter, no dairy needed for this old-fashioned spice cake.

Glazed carrots in a sweet orange juice and raisin sauce thickened with cornstarch. A bright, naturally sweet side dish with no butter or cream needed.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

Southern praline ice cream rich with brown sugar, salted toasted pecans, and a whisper of maple. A churn-freeze custard base that tastes like a butter pecan ice cream raised on bourbon and good manners.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Whole wheat banana bread with no added fat - applesauce replaces butter and egg whites replace whole eggs. A wholesome, low-calorie loaf that stays surprisingly moist.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Made without butter, and with cocoa powder instead of chocolate, the cake is like a souffle that rises, then sinks as it cools.